Ingredients:

  • 225g Neufchâtel cheese, cubed and softened
  • 240g plain non-fat Greek yogurt
  • 120ml low-sugar Russian or Thousand Island dressing
  • 340g lean corned beef brisket, finely chopped
  • 450g shredded Swiss cheese, divided
  • 400g sauerkraut, rinsed and squeezed bone-dry
  • 15g fresh chives, snipped
  • 5g caraway seeds

Instructions:

  1. Rinse the sauerkraut under cold water in a fine-mesh strainer to temper the saltiness. Press firmly until no liquid remains and the cabbage is bone-dry.
  2. Chop the lean corned beef into 1/4-inch cubes to ensure even distribution throughout the dip.
  3. In a 6-quart slow cooker, whisk together the softened Neufchâtel cheese, Greek yogurt, and dressing until the mixture is smooth and emulsified.
  4. Fold in the dried sauerkraut, 340g (approximately 1.5 cups) of the shredded Swiss cheese, and the chopped corned beef using a silicone spatula.
  5. Cover and cook on 'High' for 1 hour and 45 minutes (or 'Low' for 3 hours). Stir thoroughly at the one-hour mark to incorporate the melting cheese.
  6. Top the dip with the remaining 110g of Swiss cheese and the caraway seeds. Cover and cook for an additional 15 minutes until the cheese is melted and translucent.
  7. Garnish with fresh snipped chives immediately before serving.